55
APPLESAUCE
Servings: 4 pints
Headspace: 1/2 inch
Time: 8 minutes / high pressure setting
Ingredients
7 lbs sweet, juicy apples (for a tart flavor add 1-2 lbs of tart apples)
ascorbic acid (to prevent browning)
Sugar & cinnamon mix to taste (optional)
Directions
Wash, peel, and core apples. Slice into water containing ascorbic acid to prevent browning.
Drain. Place drained slices in an 8-10 quart pot. Add 1 cup water. Stirring occasionally to
prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and
variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style
sauce. Sauce may be packed without sugar. However, if desired, add 1 tablespoon of sugar &
cinnamon mix per pint of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill
jars with hot sauce, leaving 1/2 inch headspace. Cap and seal. Place in canner with 2 to 3 inches
of hot water.
Process for 8 minutes/ high pressure setting.
Pressure Canning Recipes: FRUITS & DESERTS
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